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Heat ghee/butter in a pan. Fry the sliced onions until they are golden brown. Keep it aside.
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Into the same pan, fry cashews and raisins until they are golden. Keep aside.
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Warm milk in a small bowl and mix the saffron strands, allow it to stand for 2 minutes.
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For layering, into a heavy bottomed pan add a half of all the prepared ingredients as detailed below. The remaining half is to be repeated later as instructed.
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Start with spreading the prepared masala first, evenly covering the bottom of the pan.
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Follow by spreading rice on top of it. Sprinkle cashews, raisins, fried onions, saffron milk, and cilantro mint leaves.
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Repeat the process of steps 5 & 6 with the second half of the ingredients.
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Cover the pan with the lid and cook the biriyani on low flame for 10 minutes.
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Serve warm with pappad, salad and pickles.